Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1887-09-14
For THE HOUSEWIFE.
OYSTER STEW.

OYSTER STEW.
Oysters, one quart; milk, two-thirds
OF a cupful; butter, size of an egg; pep
per, mace, flour, q teaspoonful. Dip
the oysters carefully from the liquor,
put them into q saucepan with the but
ter, put them on the fire till the butter
melts; then add the milk with -four
mixed in with it; add little pepper
and mace; should the oysters be too
fresh add q little salt. Let it boil up
once and serve Immediately.
RAG MATS.
[ must tell you how to make rag
mats. l have one now nearly COM
pleted which think quite pretty. I
cut my rags, all sorts, stocking legs
best OF all, In strips finer than for car
pet. Sew them together, wind in balls
and proceed. Take very coarse crochet
hook. II mat is to be oblong, make
chain accordingly. If round, two
stitches will do, and 60 round and
round in single crochet; that is, draw
rag through with hook, put rag over
hook and draw through the two
stitches. Arrange colors to fancy.
The center OF mine is bright red, quite
q large space, and afterwards hit and
miss. Bright, contrasting colors,
light and dark, have very pleasing
effect, which can be appreciated by
being seen.
MOLAssES CANDY.
Put in a saucepan one pint of mo-
asses, half pint of sugar, butter the
size OF g. small egg and one table
spoonful OF glycerine and boil for
twenty minutes. When the mixture
is thick, try 8 few drops in g. cup of
cold water. II the drops retain their
form the candy is nearly done; try
few drops more; if they are brittle,
take off the saucepan Immediately,
and stir IN half a teaspoonful of cream
OF tartar, and pour the mixture into
buttered pans. When it is cool enough
pull until it is as white as is desired.
Be careful not to boil it too much.
Always try the candy at the end of
twenty minutes. II flavor is wished,
pour in vanilla Or lemon or any other
essence desired on the candy before it
cOols.
MOCK ROAST.
Take q round of beef (cost from fif-
teen to twenty-five cents) and sprinkle
salt and pepper on it, after which roll
it up and wind enough Irvine or coarse
thread around it to keep it in shape.
Put lump OF butter or beef fat in g.
hot stew-pan with one or two sliced
onions. When the onions turn brown
| ut in the meat, and turn from side
to side until it has changed color,
then pour on enough cold water to
cover, but net to drown. When the
water boils down add little hot
water, and thicken and season the
gravy to taste. If put on to cook
soon after breakfast, it will melt in
your mouth by dinner-time.
PLUM PUDDING.
Beat thoroughly the yolks of four
eggs and stir them into q quarter of a.
pint of milk; add quarter of q pound
of suet chopped fine, half pound of
fine bread crumbs, half pound each
of stoned raisins and currants, one
eighth of a pound of citron cut into
thin peeis, 4 gills of sugar, q little
powdered cinnamon and
mace. Mix all well together, adding
to the last the white of the eggs beat
On to stiff froth. Tie in a cloth and
boil six hours, turning once in while
and being sure to keep boiling water
on hand to add to that in the kettle
when it boils down.
GINGER POUND CAKE.
Three pounds flour, one pound but
ter, one pint molasses, one and one
fourth pounds sugar, one dozen eggs,
two teaspoonfuls cream tartar, one
of soda, one-half cup ground ginger:
Cream butter and roth eggs lightly,
to yolks of eggs add sugar, then but
ter and molasses, alternately add
flour, and white OF eggs; having put
cream tartar in flour, finally pour cup
boiling water to dissolve soda, and
add it; give a final beating and bake
at once in q moderate oven. Cream
instead of milk is q great improve
ment, but the latter answers.